Carrot Cake With Fluffy Cream Cheese Frosting

This super moist carrot cake came from Mother Lynn's coveted recipe box.

The original recipe calls for shredded carrot. My youngest does not like the texture so we peel, chunk and boil the carrot until tender. Then drain and mash until the carrots are somewhat smooth.

2 c. sugar
1 1/2 c. oil
4 eggs
3 c. shredded or mashed carrot (about a one pound bag)
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. chopped nuts (optional)
1/2 c. crushed and drained pineapple

Stir together sugar and oil.
Add eggs to the mixture one at a time mixing well.
Add carrots. Mix well.

In a separate bowl stir together flour, cinnamon, baking powder, baking soda, and salt.

Add flour mixture to the carrot mixture. Stir well.


Stir in nuts if desired

Stir in pineapple.

Pour mixture into a greased 9 x 13 glass baking pan.
Note: This cake tends to taste metallic when baked or stored in metal.

Bake in a 350 oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before frosting


Fluffy Cream Cheese Frosting

8 oz. cream cheese
1 stick butter
1/2 tsp. pure vanilla (1 tsp. vanilla extract)
1 lb. powdered sugar

Mix cream cheese, butter and vanilla with hand mixer for two minutes.
Add powdered sugar. Mix on low speed until sugar is moistened.
Mix on high speed for five minutes or more, until fluffy.

Spread evenly on cooled cake.